1 c Sugar
8 tb Butter; softened
5 Egg; beaten
1 pt Heavy cream
1 ds Cinnamon
1 tb Vanilla extract
1/4 c Raisins
12 sl French bread, fresh or
-stale; 1″ thick
-CLEAR RUM SAUCE-
1 c Sugar
2 1/4 c ;Water
1 Cinnamon stick; OR
1 ts Cinnamon, ground
1 tb Butter, sweet
1/2 ts Cornstarch
1 tb Rum, light or dark
Preheat oven to 350 F.
In a large bowl cream together the sugar and butter. Add eggs, cream,
cinnamon, vanilla, and raisins, mixing well. Pour into a
9-inch-square pan l 3/4 inches deep.
Arrange bread slices flat in the egg mixture and let stand for 5 min-
utes to soak up some of the liquid. Turn bread over and let stand for
10 minutes longer. Then push bread down so that most of it is covered
by the egg mixture. Do not break the bread.
Set pan in a larger pan filled with water to 1/2 inch from top. Cover
with aluminum foil. Bake for 45 to 50 minutes. uncovering pudding for
the last 10 minutes to brown the top. When done. the custard should
still be soft, not firm.
To make the sauce: In a medium-size saucepan combine sugar, 2 cups
water, cinnamon, and butter and bring to a boil. Stir in cornstarch
blended with remaining 1/4 cup water and simmer. stirring, until
sauce is clear. Remove from heat and add rum. Sauce will be thin.
To serve: Spoon the pudding onto dessert plates and pass the sauce
separately.
Originally devised as a way to use leftover stale French bread, bread
pudding has become one of the most popular classic New Orleans
desserts. Every cook has his own secret recipe. Commander’s Palace’s
version is served hot from the oven with a thin rum sauce.
per Bill Birner
Yields
1 Pudding